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Categories:
syrup honey water sugar lemon juice Cake almonds sugar matzo cake meal matzo meal ground cinnamon ground allspice eggs vegetable oil
Viewed: 69 - Published at: 5 years agoIngredients
- For syrup
- 1 cup honey
- 2/3 cup water
- 1/3 cup sugar
- 1/4 cup fresh lemon juice
- For cake
- 2 cups almonds
- 2 cups sugar
- 1 cup matzo cake meal
- 1 cup matzo meal
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 6 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon grated lemon peel
Method
- Make syrup: Combine all ingredients in heavy medium saucepan.
- Stir over medium-low heat until sugar dissolves.
- Increase heat and boil 1 minute. Cool.
- Make cake: Preheat oven to 350°F
- Oil 13 x 9 x 2-inch metal baking pan.
- Finely grind almonds and 1/2 cup sugar in processor; transfer to medium bowl.
- Whisk in matzo cake meal, matzo meal, cinnamon and allspice.
- Using electric mixer, beat eggs and remaining 1 1/2 cups sugar in large bowl until very thick and pale in color, about 10 minutes.
- Beat in oil and lemon peel.
- Fold in almond mixture.
- Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 45 minutes.
- Cut hot cake into 32 squares; leave in pan.
- Drizzle cooled syrup over.
- Let stand until syrup is absorbed, at least 30 minutes.
- Serve warm or at room temperature. (Can be made 2 days ahead.
- Cool, cover and store at room temperature.).
